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Originally a peasant dish meant to tenderize old roosters through hours of wine braising, coq au vin has since become a symbol of refined French home cooking, most associated with Burgundy where it's traditionally made with the region's red wine. Bacon lardons, pearl onions, and mushrooms round out the braise, all built on the same deep, wine-reduced sauce.
Prep Time
20 min
Per serving
Cook Time
65 min
Servings
4 people
Difficulty
medium
480kcal
Calories
38g
Protein
12g
Carbs
26g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Pat the chicken pieces dry and season with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the chicken skin-side down for 5-6 minutes per side, until deeply browned. Remove and set aside.
In the same pot, cook the bacon lardons for 4-5 minutes, until crisp, then remove and set aside with the chicken.
Add the pearl onions and mushrooms to the rendered bacon fat, cooking for 5-6 minutes, until lightly browned. Remove and set aside.
Add the minced garlic and tomato paste to the pot, cooking for 1 minute, then pour in the red wine to deglaze, scraping up the browned bits.
Return the chicken to the pot, add the chicken stock, bay leaves, and thyme, and bring to a simmer.
Cover and cook on low heat for 35-40 minutes, until the chicken is tender and cooked through.
Stir in the bacon, pearl onions, and mushrooms, and simmer uncovered for another 10-15 minutes, until the sauce thickens slightly.
In a small bowl, mix the flour with a little cold water to form a slurry, then stir into the pot to further thicken the sauce if needed.
Discard the bay leaves, garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.
Sear the Chicken Skin-Side Down First: Getting a deep, golden crust on the skin before braising is essential for both flavor and texture - don't rush or skip this step even though it adds a few extra minutes. Use a Burgundy-Style Red Wine: The dish is traditionally associated with red wine from Burgundy, France - choose a dry, medium-bodied red for the most authentic flavor. Add the Mushrooms and Onions Near the End: Cooking them separately and adding them back only in the final 10-15 minutes keeps their texture intact rather than turning mushy from the full braising time.
A dry, medium-bodied red wine such as a Burgundy Pinot Noir is traditional, though any decent quality drinkable red wine will work well in this braise.
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